| Violation
|
|
Observation
|
|
16-21-4
|
|
Basic - Accumulation of debris on exterior of warewashing machine.
|
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler. Bucket of pickles on the floor
|
|
36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cooler ceiling has dust accumulation
Vent in kitchen missing cover
|
|
25-10-4
|
|
Basic - Coffee filters not stored in a protected manner to prevent contamination.
|
|
28-02-4
|
|
Basic - Condensation or other drainage not disposed of according to law. In the cooler there is a bucket collecting water at one of the sprinkler heads . Unable to identify if it is a roof or pipe leak
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. Cook not waring a hat
|
|
36-11-4
|
|
Basic - Floors not maintained durable. Metal cooler floor has a split in the middle
|
|
36-24-5
|
|
Basic - Hole in or other damage to wall. Men's restroom many old holes in wall
|
|
14-69-4
|
|
Basic - Ice buildup in reach-in freezer. Ice cream cooler
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses.
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees. Men's room
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. Line drawers
|
|
25-05-4
|
|
Basic - Single-service articles improperly stored. Pizza boxes on the floor
|
|
23-12-4
|
|
Basic - Walk-in cooler shelves soiled with encrusted food debris.
|
|
29-03-4
|
|
Basic - Water draining onto floor surface. At the hand sink at the dish area
|
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat balls stored at 123 operator heated to 171 **Corrected On-Site**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. Raw she'll eggs over sauces **Corrected On-Site**
|
|
02C-01-4
|
|
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked turkey from 1/29
|
|
22-21-4
|
|
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Top chute area
|
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade.
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dani bucket in line hand sink
|
|
27-23-4
|
|
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Bar area
|
|
27-24-4
|
|
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Bar sink
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Drawers
|
|
53A-01-5
|
|
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Person in charge unable to produce a manager certification for anyone
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Line hand sink
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink. At the dish area
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork **Corrected On-Site**
|
